Microwaved for 2-3 minutes, in the burst of 30 seconds, till the mint leaves become dry and shrunk like this. You can also roast it in slow flames in a non stick kadai,,but that will take longer time

Then, either crush with your hands or pulse it in the blender jar a couple of times. I just crushed with my hands, since it was well roasted and crisp.

Measure and take the wheat flour in a bowl, add salt, chilli powder, jeera, paratha masala powder and ghee. If you don't have paratha masala powder, any other masala, like garam masala or kitchen king masala can be added too.

Microwaved for 2-3 minutes, in the burst of 30 seconds, till the mint leaves become dry and shrunk like this. You can also roast it in slow flames in a non stick kadai,,but that will take longer time

Then, either crush with your hands or pulse it in the blender jar a couple of times. I just crushed with my hands, since it was well roasted and crisp.

Measure and take the wheat flour in a bowl, add salt, chilli powder, jeera, paratha masala powder and ghee. If you don't have paratha masala powder, any other masala, like garam masala or kitchen king masala can be added too.

Saturday, March 10, 2018

Serving these curd idlis is a very healthy option, and for those who want to avoid fried stuff like Curd vadas, this recipe will be a blessing.
Thanks to my niece, who told to make like this, since she had recently tasted in a relatives home.

Ingredients

Enough Idli batter to make 14 Idlis

Curds/yogurt - 1 1/2 cups

Hing powder - 1/2 tsp

Salt to taste

To grind

Grated coconut - 3 tsps

Green chillies - 2

A small piece ginger

For topping

Grated carrots - 1/4 cup

Pomegranate arils - 1/4 cup

Chopped coriander leaves - 1/8 cup

Chilli powder - a pinch

Cornflakes mixture, boondi or sev, as needed to sprinkle on top

Recipe cuisine: South Indian; Category: Starters/ snacks/lunch/dinner

Prep time: 10 mts; Cooking time: 15 mts

Yields 14 Idlis

Idli batter poured into the greased plate

After cooking, let them cool down

Add hing powder and salt to the curds

Ingredients for grinding loaded into the blender jar

Ground, then added to the curds

and whisked well

Arrange the idlis in a shallow plate, and cover the idlis liberally with the prepared curds

Sprinkle the grated carrot

Also, the pomegranate arils and chopped coriander/cilantro leaves

You can sprinkle some chilli powder on top of each idli, just before serving

I decorated each idli with a piece of Cornflakes mixture, to provide little bit crunch. You can sprinkle some sev or boondi too.

This post first appeared in www.malpatskitchen.com

Notes

* You can season some mustard seeds in a teaspoon of oil or ghee and pour on top. I did not have the heart to add any oil or ghee to these very healthy Idlis

Serving these curd idlis is a very healthy option, and for those who want to avoid fried stuff like Curd vadas, this recipe will be a blessing.
Thanks to my niece, who told to make like this, since she had recently tasted in a relatives home.

Ingredients

Enough Idli batter to make 14 Idlis

Curds/yogurt - 1 1/2 cups

Hing powder - 1/2 tsp

Salt to taste

To grind

Grated coconut - 3 tsps

Green chillies - 2

A small piece ginger

For topping

Grated carrots - 1/4 cup

Pomegranate arils - 1/4 cup

Chopped coriander leaves - 1/8 cup

Chilli powder - a pinch

Cornflakes mixture, boondi or sev, as needed to sprinkle on top

Recipe cuisine: South Indian; Category: Starters/ snacks/lunch/dinner

Prep time: 10 mts; Cooking time: 15 mts

Yields 14 Idlis

Idli batter poured into the greased plate

After cooking, let them cool down

Add hing powder and salt to the curds

Ingredients for grinding loaded into the blender jar

Ground, then added to the curds

and whisked well

Arrange the idlis in a shallow plate, and cover the idlis liberally with the prepared curds

Sprinkle the grated carrot

Also, the pomegranate arils and chopped coriander/cilantro leaves

You can sprinkle some chilli powder on top of each idli, just before serving

I decorated each idli with a piece of Cornflakes mixture, to provide little bit crunch. You can sprinkle some sev or boondi too.

This post first appeared in www.malpatskitchen.com

Notes

* You can season some mustard seeds in a teaspoon of oil or ghee and pour on top. I did not have the heart to add any oil or ghee to these very healthy Idlis

Monday, March 5, 2018

Broad beans..also called avarakkai in tamil.... a very good source of Iron.....lot of minerals and vitamins.....can be cooked like this too, which can be called a 2-in-1 curry, since it can be used as a side for south indian cooking and can be used as a combo for rotis too. My co-sister called me and told, she ate this kind of curry in a restaurant, and she told me to make this curry, click and share, so that this recipe will be useful to you all. And...this curry is loaded with protein-rich peanuts too...
And lo!!! here it is...
Please check my Glossary for any unknown terms.

Ingredients

Avarakkai/broad beans - 300 gms, washed well, and chopped

Onion - 1, big, chopped

Peanuts - 1/4 cup, soaked over night, and pressure cooked

Salt to taste

A pinch sugar

For seasoning

Oraganic coconut oil - 2 tsps

Hing/asafoetida powder - 1/4 tsp

Mustard seeds

1 tsp

Jeera/cumin - 1 tsp

Red chillies - 2-3, broken

Curry leaves - few

Recipe cuisine: South Indian; Category: Lunch/dinner/side

Prep time: 10 mts; Cooking time: 15 mts

Serves 2 - 3

With 1/2 cup water and a pinch of sugar, let the chopped broad beans get cooked in a pan on medium flames. This sugar is to retain the green color of the avarakkai

Onion chopped and ready, over-night soaked peanuts, pressure cooked.

After it is half cooked, add salt

The cooked broad beans, drained, though there will not be much water to drain. That's why you must keep just enough water to cook the broad beans

Heat a non stick pan, add all the above mentioned seasoning. After they splutter....

add the chopped onions and curry leaves, and saute till the onions become pleasantly golden

Now, add the pressure cooked peanuts

and now, the cooked and drained broad beans, and mix well

Serve with any rasam or kuzhambu or with a roti and dhal

This post first appeared in www.malpatskitchen.com

Notes

* You can add 2 tsps of grated coconut, and a handful of tur or moong dhal, semi cooked, and the curry becomes still more protein-enriched.

Broad beans..also called avarakkai in tamil.... a very good source of Iron.....lot of minerals and vitamins.....can be cooked like this too, which can be called a 2-in-1 curry, since it can be used as a side for south indian cooking and can be used as a combo for rotis too. My co-sister called me and told, she ate this kind of curry in a restaurant, and she told me to make this curry, click and share, so that this recipe will be useful to you all. And...this curry is loaded with protein-rich peanuts too...
And lo!!! here it is...
Please check my Glossary for any unknown terms.

Ingredients

Avarakkai/broad beans - 300 gms, washed well, and chopped

Onion - 1, big, chopped

Peanuts - 1/4 cup, soaked over night, and pressure cooked

Salt to taste

A pinch sugar

For seasoning

Oraganic coconut oil - 2 tsps

Hing/asafoetida powder - 1/4 tsp

Mustard seeds

1 tsp

Jeera/cumin - 1 tsp

Red chillies - 2-3, broken

Curry leaves - few

Recipe cuisine: South Indian; Category: Lunch/dinner/side

Prep time: 10 mts; Cooking time: 15 mts

Serves 2 - 3

With 1/2 cup water and a pinch of sugar, let the chopped broad beans get cooked in a pan on medium flames. This sugar is to retain the green color of the avarakkai

Onion chopped and ready, over-night soaked peanuts, pressure cooked.

After it is half cooked, add salt

The cooked broad beans, drained, though there will not be much water to drain. That's why you must keep just enough water to cook the broad beans

Heat a non stick pan, add all the above mentioned seasoning. After they splutter....

add the chopped onions and curry leaves, and saute till the onions become pleasantly golden

Now, add the pressure cooked peanuts

and now, the cooked and drained broad beans, and mix well

Serve with any rasam or kuzhambu or with a roti and dhal

This post first appeared in www.malpatskitchen.com

Notes

* You can add 2 tsps of grated coconut, and a handful of tur or moong dhal, semi cooked, and the curry becomes still more protein-enriched.

Friday, March 2, 2018

These buns are protein-rich, so soft, and so yummy😝😝
Paneer in any form is a much loved dish in India, and it is in no way less when health benefits are considered.
Paneer is very rich in protein, keeps hunger pangs away, hence is very good for school going kids, rich in calcium and hence builds stronger teeth, is a great source of conjugated linoleic acid, which helps to lose weight by the fat burning process, paneer is also rich in anti oxidants, raw paneer is also very healthy and can be used in sandwiches, only we must avoid frying paneer cubes since all its nutrients will die off.
I had this recipe in my diary, which I must have copied long ago from Femina or some magazine.....
Please check out my Paneer recipes

These buns are protein-rich, so soft, and so yummy😝😝
Paneer in any form is a much loved dish in India, and it is in no way less when health benefits are considered.
Paneer is very rich in protein, keeps hunger pangs away, hence is very good for school going kids, rich in calcium and hence builds stronger teeth, is a great source of conjugated linoleic acid, which helps to lose weight by the fat burning process, paneer is also rich in anti oxidants, raw paneer is also very healthy and can be used in sandwiches, only we must avoid frying paneer cubes since all its nutrients will die off.
I had this recipe in my diary, which I must have copied long ago from Femina or some magazine.....
Please check out my Paneer recipes